Ingredient:
500 g (1 lb) pasta bows
Salt and black pepper
2 tbsp olive oil
1 large onion, finely chopped
1 large garlic clove, crushed
125 ml (4 fl oz) dry white wine
125 g (4 oz) squid, cut into strips or rings
60 g (2 oz) button mushrooms, sliced
125 g (4 oz) scallops, halved
125 g (4 oz) cooked peeled prawns
150 ml (1/4 pint) double cream or full-fat crème fraiche
4 tbsp chopped parsley

Method:
Cook the pasta bows in a large saucepan of boiling salted water for 8-10 minutes until just tender.

Meanwhile, heat the oil in a large pan, add the onion and garlic, and cook gently, attiring occasionally, for 3-5 minutes until softened but not coloured.

Pour in the white wine and boil to reduce the liquid in the saucepan to about 2 tbsp, stirring constantly. Add the squid and cook for 1 minute, then add the mushrooms and scallops, and cook, stirring, for a further 2 minutes. Add the prawns, cream, and half of the parsley, and heat through.

Drain the pasta bows thoroughly, and add to the seafood mixture, stirring well to combine. Season with salt and black pepper, and serve at once, garnished with the remaining chopped parsley.